Ingredients
225g (8oz) self raising flour
Pinch of salt
1 teaspoon baking powder
50g (2oz) butter
25g (1oz) sugar
100g (4oz) Yorkshire Wensleydale & Apricot cheese, grated
150ml (¼ pint) milk
Method
1. Sift flour, salt & baking powder in a bowl and rub in the butter until the mixture resembles fine breadcrumbs, add the sugar.
2. Stir in the grated Yorkshire Wensleydale & Apricot cheese (leave a little for the top of scones).
3. Add enough milk to give a fairly soft, light dough.
4. On a lightly floured surface, roll out to about 2cm ( ¾“) thick and cut with a 5cm (2”) pastry cutter.
5. Place on a greased baking sheet. Brush the tops with milk & sprinkle with remaining Yorkshire Wensleydale & Apricot cheese.
6. Bake in oven (220°C, 425°F, gas mark 7) for about 10 minutes.
7. Allow to cool on wire rack.
Comments
Cheryl Steves
4th September 2016 at 1:27 am
Hello from Ontario Canada. I bought for the first time the Yorkshire Wensleydale and apricot cheese. One of my friends just moved from British Columbia Canada to the UK and lives near your establishment. She highly recommended your products. Looking forward to making the recipe for scones as shown above. Thanks
from Canada
Anne fraser
14th December 2016 at 3:57 pm
We love this recipe. We make one big scone to share and serve with beef or venison stew, its very tasty and soaks up the gravy to give a great balance of sweet and savoury. Great alternative to bread or dumplings.
Anne, Isle of Mull
Penny
30th May 2017 at 12:20 pm
These are lovely. I used a defrosted from frozen piece of the cheese, which was 180gm and doubled the recipe. Can’t stop eating them.
Penny, kingdom of Bahrain
Císte milis
14th April 2018 at 6:18 pm
What a great idea Anne, Isle of Mull!
Definitely going to try that.
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